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Side Street Pub and Grill

1167 Kensington Crescent NW Calgary AB T2N 1X7 · Food - General

4 inspections

  1. Demand Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was stored on the top shelf under the frosting in the walk-in freezer.Frosting was observed on the ceiling and the fans.-Ensure that the food is removed from the top shelf to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Stand in cooler,*Chicken was measured at 7.5 degrees C.*Ribs were measured at 9.2 degrees C.*Eggs were measured at 9 degrees C.*Cheeses were measured at 9 degrees C.*Bacon was measured at 9 degrees C.*Sour cream and cheese was measured at 9 degrees C.**The ambient temperature of the cooler was measured at 8.3 degrees C.*** All the above-mentioned perishable food items were moved in the walk-in cooler.2) In the meat drawer cooler under the grill,*Beef was measured at 9.8 degrees C.*Burger patty was measured at 7 degrees C.*Fillet chicken was measured at 13.1 degrees C.*Corn beef was measured at 11 degrees C.*Ham was measured at 8 degrees C.*Cheeses were measured at 8.5 degrees C.** Chicken fillet and corn beef were discarded.*** All the perishable food items were stored in different working cooler.-Fix the stand in cooler and the meat drawer cooler.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.-Do not store perishable items in the stand in and meat drawer cooler until it gets fixed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for Quat and chlorine had expired.No iodine tests trips for glass washer were available.-Obtain Quat, chlorine and iodine test strips.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Gap was noticed at the left bottom of the exit door.-Fix the gap and repair the weatherstripping.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The bar hand sink was leaking, and the water was pooling on the floor.Water was also observed under the ice well.-Repair/replace the bar hand sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The hand sink tap was dripping.-Fix the tap.
  2. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat sanitizer in the spray bottle was measured above 400ppm.Quat solution was diluted by the operator which was tested to be at 200ppm.-Ensure that the Quat sanitizer is maintained at 200ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was stored on the top shelf under the frosting in the walk-in freezer.Frosting was observed on the ceiling and the fans.-Ensure that the food is removed from the top shelf to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Stand in cooler,*Chicken was measured at 7.5 degrees C.*Ribs were measured at 9.2 degrees C.*Eggs were measured at 9 degrees C.*Cheeses were measured at 9 degrees C.*Bacon was measured at 9 degrees C.*Sour cream and cheese was measured at 9 degrees C.**The ambient temperature of the cooler was measured at 8.3 degrees C.*** All the above-mentioned perishable food items were moved in the walk-in cooler.2) In the meat drawer cooler under the grill,*Beef was measured at 9.8 degrees C.*Burger patty was measured at 7 degrees C.*Fillet chicken was measured at 13.1 degrees C.*Corn beef was measured at 11 degrees C.*Ham was measured at 8 degrees C.*Cheeses were measured at 8.5 degrees C.** Chicken fillet and corn beef were discarded.*** All the perishable food items were stored in different working cooler.-Fix the stand in cooler and the meat drawer cooler.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.-Do not store perishable items in the stand in and meat drawer cooler until it gets fixed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for Quat and chlorine had expired.No iodine tests trips for glass washer were available.-Obtain Quat, chlorine and iodine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were present in the paper towel dispenser.Paper towels were restocked.-Ensure that the hand sink is always supplied with hot/ cold potable water, soap and single use paper towels.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The knobs controlling the hot and cold water in the hand sink were turned off.The knobs were turned on and hot and cold water were available in the hand sink.-Ensure that the knobs are not turned off. Hot and cold water should be always available for hand washing.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Gap was noticed at the left bottom of the exit door.-Fix the gap and repair the weatherstripping.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The hand sink tap was dripping.-Fix the tap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Clean utensils were stored in a dirty bucket.Utensils and bucket were placed for dishwashing.-Ensure that clean utensils are not stored in dirty containers.2) Dirty knives were stored on the knife holder.Dirty knives were removed.-Ensure that knives are cleaned regularly and stored in sanitary manner.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer was over 400ppm. Correct ratio to mix 200ppm was discussed.Corrected on site.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The quat sanitizer test strips were not available.Obtain functional quat sanitizer test strips.